Combine the mince, chestnut, shallot, basil, garlic, ginger, lime rind and juice, chilli and soy sauce in a glass bowl. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.

Step 2

Place 6 wrappers on a clean work surface. Place 2 teaspoons of mince mixture in the centre of each wrapper. Fold up edges and pinch together to enclose filling and form a pouch. Place on a plate. Repeat, in 5 more batches, with the remaining wrappers and mince mixture.

Step 3

Place gow gee in a 30cm-diameter bamboo steamer. Add enough water to a wok to reach a depth of 5cm and bring to the boil over high heat. Reduce heat to medium-high. Place steamer over wok of simmering water (make sure the base of the steamer doesn't touch the water). Steam, covered, for 8-10 minutes or until cooked through. Remove from heat.